Creamy Cherry Rice Layer Dessert (No-Bake)

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“This is a great rice dessert!”
1hr 45mins

Ingredients Nutrition


  1. In a bowl, combine the cooked rice, pecans and a third of the cream cheese; mix well.
  2. Spread into the bottom of a greased 13 x 9-inch baking pan.
  3. Refrigerate for 30 minutes.
  4. Remove from the fridge; spread with pie filling.
  5. Refrigerate for another 15 minutes.
  6. In a bowl, combine the icing sugar and the remaining cream cheese, fold in half of the thawed whipped topping.
  7. Remove frome the fridge: spread over the pie filling.
  8. Refrigerate for another 30 minutes.
  9. Meanwhile, in a mixing bowl, beat the instant pudding mix with the 3 cups cold milk for 2 minutes, or until thickened.
  10. Remove from the fridge; immediately, gently pour the pudding over the whipped topping; refrigerate for another 30 minutes.
  11. Remove from the fridge; spread with the remaining whipped topping.
  12. Sprinkle with toasted coconut-- DELICIOUS!

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